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Christmas Bread Pudding

Christmas Bread Pudding

This is a twist on a British classic with all the flavours of a festive dessert such as sultanas and currants.

bar Christmas Bread Pudding
I’ve added chocolate chips but you could break up a bar of chocolate into smaller pieces.

Picture by Manju Malhi

Makes about 12 pieces

250g bread, a mixture of white and wholemeal is good
200g mixed dried fruit or mixture of sultanas and currants or 200g mincemeat
50g dark chocolate chips
40g mixed peel
1 tsp mixed spice
300ml semi skimmed milk
1 egg, beaten
50g demerara or dark brown sugar
zest of 1 lemon (optional)
50g butter, melted


Tear the bread into a large mixing bowl and add the dried fruit or mincemeat, chocolate chips, mixed peel and mixed spice. Add the milk. Mix with a wooden spoon ro scrunch through your fingers to combine everything and to break up the bread. Add the egg, sugar and lemon zest, if using. Stir well, then set aside for 15 minutes to allow the bread to soak all the flavours.
Preheat the oven to 180C/350F/Gas mark 4. Butter and line the base of a 20cm non-stick square cake tin. Stir the melted butter into the bread pudding mixture. Then tip into the tin. Bake for 1½ hours until firm and golden brown. Check half way through cooking. If the pudding starts to brown too much, you can cover it with foil and continue to bake. Turn out of the tin and strip off the paper. Cut into squares and serve warm with custard.


(c) 2012

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